Live the Live ™

I love cole slaw. It’s awesome with any grilled food, but I especially love the classic pulled pork/cole slaw combo. Visiting the local farm stand the other day, the cooler weather crops were in, and there was a beautiful head of cabbage just sitting there, waiting for me to take it home.

The farm stand had this beautiful purple cabbage, but use green if you like!

I wanted to try something different from the basic cole slaw recipe I usually make, and so I took my ingredients in an Asian direction. I think I came up with something that really rocks…and it goes great with a plate of Asian-inspired spare ribs!

Shredded veggies, ready for the dressing.

1 medium-sized head of cabbage, cored and shredded
1 carrot, shredded
1 tablespoon sesame seeds

1 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 tablespoons honey

Veggies and dressing mixed.

Rice vinegar is not rice wine vinegar. Make sure you use the good stuff. Here’s one brand I use.